Piave cheese is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the Prealpi Venete mountains in the province of Treviso. It is a cow’s milk cheese where the curd is cooked and the cheese is aged until it is hard. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique. The taste of Piave is often compared to that of Montasio cheese. Serve Piave over a salad of bitter greens, salami or roasted peppers.
Piave Vecchio is variant of Piave that has aged for a minimum of six months, at which point its taste resembles that of a young Parmigiano Reggiano or a smooth Cheddar.